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Aviary is open

25 Apr

Aviary, the cocktail brainchild of Grant Achatz, opened this past Saturday. As with everything chef Achatz does, he is reinventing the cocktail as we know it.

The menu for Aviary is as follows:

Cocktails

Cranberry, passion fruit, orange, rums – $17
Popcorn, butter, crème fraiche, rum – $15
Coffee, ristretto, milk, rum – $15
Pineapple, mint, sanbitter, chartreuse – $16
Hot Chocolate, Ecuadorian chocolate, fernet, tequila – $15
Ginger, peychaud’s, shiso, fingerlime, – vodka $17
Daiquiri, sugar cane, lime, rum – $12
Banana, lemon, mint, new make – $16
Tiki, macadamia, cinnamon, batavia – $17
Blueberry, verjus, sweet vermouth, rye – $19
Martinez maraschino, sweet vermouth, gin, – $14
Lemon, carbonated, gin – $16
Sazerac, demerara, peychaud’s, rye – $14
El Diablo, creme de cassis, ginger beer, tequila – $15
In the Rocks, demerara, angostura, bourbon – $18
Sassafras, vanilla, anise, kirsch – $18
Rooibos, verbena, almond, vanilla, gin – $18
Sidecar, cointreau, lemon, brandy – $14
Scots Pine, yuzu, elderflower, tequila – $17
Truffle, campari, sweet vermouth, gin – $28
Martini, aged, vermouth, gin – $18

Bites

Cantaloupe, prosciutto, basil, champagne – $3
Lobster, cracker, comte, grape – $5
Chowder, croquette, clam, spicy corn pudding – $3
Crab, tempura, tomato, pickle – $4
Pork Belly, coconut, curry, iceberg – $4
Potato, custard, malt vinegar chips, chive – $3
Wagyu, smoked paprika, pumpkin seed, yogurt – $6
Foie Gras, rhubarb, pumpernickel, lavender – $5
Cheesecake, strawberry, balsamic, graham cracker – $3
Brioche, chocolate, smoked salt, vanilla – $4

EVENT: Pastoral Artisan Cheese, Bread & Wine’s Artisan Producers Festival

21 Apr
Sample cheese, plus sweet and savory accompaniments and more at Pastoral's First Annual Artisan Producer Festival

Sample cheese, plus sweet and savory accompaniments and more at Pastoral's First Annual Artisan Producer Festival

It’s no secret that I love Pastoral Artisan Cheese, Bread & Wine and when I got information about this upcoming event, I wanted to share it out. Below is all the information- I am definitely going to try to stop by. Let me know if you’re going to attend as well!

PASTORAL ARTISAN CHEESE, BREAD & WINE HOSTS FIRST ANNUAL ARTISAN PRODUCER FESTIVAL ON SATURDAY, APRIL 30, IN CHICAGO

Free event to meet Pastoral’s featured culinary artisans, sample their products and celebrate small batch food, beer & wine from across America
WHAT
Pastoral Artisan Cheese, Bread & Wine will host its First Annual Artisan Producer Festival, a free event to meet Pastoral’s featured culinary artisans from throughout the U.S., sample their products and celebrate small batch foods, beer and wine while enjoying live music on Saturday, April 30, 2011, from 11:00 a.m. – 3:00 p.m., at Pastoral’s Chicago French Market location, 131 North Clinton Street, in Chicago. Parking for only $6 will be available for all attendees at 165 North Clinton, the parking lot located just north of Chicago French Market.

The lineup, which now includes more than 35 producers, features 14 cheese makers, including Illinois’ own Prairie Fruits Farm, Michigan’s Zingerman’s Creamery, Vermont’s renowned Jasper Hill Farm and Vermont Creamery as well as a host of other award-winning cheese makers from Wisconsin and around the country.

Additionally, there will be a variety of artisans who produce Pastoral’s distinctive sweet and savory accompaniments, including Michigan’s Seedling Farms, local favorites DAS Caramelini, Sweet Margy Confections and Bennison’s Bakery, Minnesota’s Ames Honey, Wisconsin’s Potter’s Organic Crackers and Quince & Apple Handmade Preserves, Chicago’s own Half Acre Beer Company and Goose Island Brewery, plus New York’s Salumeria Biellese and Sourpuss Pickles among others.

Pastoral created its Artisan Producer Festival as part of the company’s mission to make buying and eating great food and wine a fun, inviting and educational experience for its customers. Many of the products featured at Pastoral’s Artisan Producer Festival are sold in the Midwest exclusively at Pastoral. The event will also feature artisan producers featured at Pastoral’s neighboring Chicago French Market vendors.

WHEN
Saturday, April 30, 2011
11:00 a.m. – 3:00 p.m.

WHERE
Pastoral Artisan Cheese, Bread & Wine – Chicago French Market
131 North Clinton Street, Chicago, IL 60661
312-454-2200
pastoralartisan.com

FOR MORE INFORMATION, visit pastoralartisan.com or call 312-454-2200.

Meet Allison Hooper, Vermont Butter & Cheese, among other culinary artisans at Pastoral's First Annual Artisan Producer Festival

Meet Allison Hooper, Vermont Butter & Cheese, among other culinary artisans at Pastoral's First Annual Artisan Producer Festival

LIST OF PARTICIPATING ARTISANS
34 Degrees Crackers; Ameline Mustards; Ames Honey; Bennison’s Bakery; Brunkow Cheese; Cellars at Jasper Hill Farm; DAS Caramelini; Elburn Market; Frisian Farms; Goose Island Brewery; Half Acre Beer Company; L. Mawby (Von Beaumont Distrib.); Milton Creamery; Potter’s Organic Crackers; Prairie Fruits Farm; Quince & Apple; Rich Chocolates & Candies; Rogue Creamery; Salumeria Biellese; Sartori Foods; Saxon Homestead Creamery; Seedling Farms; Seymour Dairy; Shady Lane Cellars (Eno Amano); Sourpuss Pickles; Spring Brook Farms; Sweet Grass Dairy; Sweet Margy’s Toffee; Uplands Dairy; Vanberg & Dewulf (Windy City Distrib.); The Vermont Butter & Cheese Creamery; Whimsical Candy; Wisconsin Sheep Dairy Co-Op; Zingerman’s Creamery

PARTICIPATING CHICAGO FRENCH MARKET VENDORS
Abbey Brown Artisan Soaps; Chicago Organics; City Fresh Market; Delightful Pastries; Fumare Meats; Les Fleurs; Produce Express; RAW; Sweet Miss Giving’s; Vanille Patisserie; and MORE!

Also featuring Bill Kurtis, founder of Tallgrass Beef Company 

PASTORAL LOCATIONS AND HOURS
Pastoral Artisan Cheese, Bread & Wine – Chicago French Market
131 North Clinton Street
Chicago, Illinois 60661
312-454-2200

Hours:
Monday – Friday
10:00 a.m. – 7:30 p.m.

Saturday
10:00 a.m. – 6:00 p.m.

Sunday Closed

Pastoral Artisan Cheese, Bread & Wine – Loop
53 East Lake Street
Chicago, Illinois 60601
312-658-1250

Hours:
Monday – Friday
10:30 a.m. – 8:00 p.m.

Saturday and Sunday
11:00 a.m. – 6:00 p.m.

Pastoral Artisan Cheese, Bread & Wine – Lakeview
2945 North Broadway
Chicago, Illinois 60657
773-472-4781

Hours:
Monday – Friday
11:00 a.m. – 8:00 p.m.

Saturday
11:00 a.m. – 7:00 p.m.

Sunday
11:00 a.m. – 6:00 p.m.

Shop 24/7, 365 days per year at Pastoral’s online store: pastoralartisan.com

About Pastoral Artisan Cheese, Bread & Wine
Pastoral, a venture of Pastoral Enterprises, LLC, is a European-inspired, authentic neighborhood cheese shop, offering the highest quality fine and artisan cheeses from America and around the world, select small production wines and freshly baked breads along with a full complement of related items such as charcuterie, olives and other accompaniments. Pastoral also offers custom gift collections, gourmet sandwiches and salads, picnics and catering. The company was founded in 2004 in the East Lakeview area of Chicago and was named in 2007 as one of six Outstanding Specialty Food Retailers by the National Association for the Specialty Food Trade (NASFT). For more information or to shop online, visit pastoralartisan.com

Restaurant Review: Boka

15 Apr
Boka Chicago

photo from Boka

I had dinner this week at Boka with a friend and was really looking forward to it. It is, after all, a recent Michelin star recipient and that’s nothing to dismiss. We attended an event, so the menu was limited, but the items all looked amazing from what we had to choose from.

I started off with the beef Carpaccio which was flawless. The parmesan foam, the salty, silk-thin slices of cured beef- truly amazing. For a main course I had the white bass which was very good. I will admit that I’m not the world’s biggest seafood fan. Nay, I love (LOVE) shell fish, but not fish itself. So with that in mind, it was good. The accompanying fava beans offset the fish’s delicate texture which was welcomed. Lastly for dessert I had the bourbon infused crème brulee. It looked amazing on paper but I have to say I was pretty disappointed. The sugar on top was too thick which really offset the entire dish. Hard to do, but somehow it was just too sweet and not enough of the custard.

I would like to go back and try more options on the menu. It was very delicious and the outdoor patio was beautifully set up (it was chilly, so it was tented). The atmosphere inside the restaurant was a bit sterile, but let’s be honest, it’s on the same block as Alinea, so not surprising.

Time Out Chicago Eat Out Awards 2011 Winners

12 Apr

Best new restaurant: Girl & the Goat (photo from TOC)

Last night the Time Out Chicago Eat Out Awards 2011 held court. With both readers’ choice and critics’ picks categories, lots of great Chicago restaurants felt the love.

Congrats to the nominees and winners.

Readers’ choice winners
Best New Restaurant - Girl & The Goat
Best New Bar - Bangers & Lace
Best New Beverage Program - Sable Kitchen & Bar
Best Local Coffee Roaster - Intelligentsia
Chef of the Year - Stephanie Izard
Breakout Chef of the Year - Matthew Eversman
Restaurateurs of the Year - Kevin Boehm & Rob Katz
Best New Bakery - Sprinkles Cupcakes
Best New Steakhouse - Chicago Cut Steakhouse
Best Dessert Truck - Flirty Cupcakes
Best Food Truck - gaztro-wagon
Best New Pub Grub - Owen & Engine
Best New Barbecue - Lillie’s Q
Best New Italian - Davanti Enoteca
Best New Patio - Big Star

Critics’ picks
The “Extreme Makeover: Integrity Edition” Award – Ba Le
Best Cure for the Average Brunch - Sunday noodles at Takashi
Best Change of Pace - Jeff Pikus’s Cooking at Maude’s Liquor Bar
Best Cheese Course - The goat-cheese-cashew-caramel gelato at Black Dog Gelato
Best Location for a Murder Mystery - Owen & Engine
Best Reason to Fly Again - Tortas Frontera
Best Community Sponsor - Matt Maroni
Lifetime Achievement Award - Scott Harris
Best Box Lunch - The Bento Box
Least Insufferable Food Term of the Year - “Chimney Cake”
Best Chip Off the Old Block - Ed Marszewski
Latest Reason to be a Homosexual - Downtown Bar
Best Late-Night Destination - MingHin Cuisine
The Sorta-Annual “Proof that Evolution Exists” Award - Caffé Streets
Best Excuse to Be a Localvore – The all-Midwestern lineup of spirits at WaterShed

Pork Belly and Coconut Risotto

12 Apr

 

Lemongrass chicken binh mis, Asian slaw and coconut and pork belly risotto

This weekend I cooked a Vietnamese inspired meal. On the menu was lemongrass and coconut chicken Binh Mis, coconut and pork belly risotto, Asian slaw and banana and mango spring rolls for dessert.

It was a delicious meal and despite how laborious it sounds, it was quite easy. Cook the chicken in the slow-cooker, dice up the slaw and stir up the risotto. I’ll share the ingredients for all items, but today we’ll start with the risotto. Like most things I make, this recipe isn’t a science, but rather a guestimation. I rarely ever follow recipes and this risotto is one I made up. Feel free to reach out with questions if you have any. Enjoy!

Pork Belly and Coconut Risotto

Ingredients:

  • 2 cups abrozo rice
  • 4 cups chicken stock
  • 1 cup coconut milk
  • 1 cup dry white wine
  • 1 cup shredded (unsweetened coconut)
  • 1 diced white onion
  • 2 tbs butter
  • 2 tbs olive oil
  • 1 lb sliced pork belly (cook like bacon and then dice up)
  • Salt and pepper to taste
  • Cilantro to garnish

Risotto Directions:

  1. Place the diced onion in a deep stock pot and sautee with butter over medium-high heat
  2. Meanwhile- put the chicken stock in a pot and bring to a hot temperature
  3. Once the onion is well sautéed, add the rice and olive oil, stirring continuously until the rice is transparent
  4. Add white wine and continue stirring
  5. Add the coconut shreds and porkbelly
  6. When the liquid is dissolved, begin to add half a cup of chicken stock at a time, stirring constantly and adding more liquid as it is absorbed
  7. Halfway through the use of the chicken stock, add the coconut milk
  8. The texture of the risotto should not be crunchy (I know it sounds obvious, but just saying!). Keep adding broth until you get the right level of consistency. It should take about 40 minutes of stirring, adding liquid and rinse and repeat.
  9. When the risotto is done, garnish with some chopped cilantro and serve.
  10. Enjoy

How was Grant Achatz’s Next?

7 Apr

Well, from its Facebook page, despite major email/tech snafus, Next had a great first seating.  With 60 diners on its opening night on Wednesday, and rave reviews, looks like they’re off to a great start. Chef Grant Achatz is truly Chicago’s glory epicurean god, but he’s earned those laurels and we’re thrilled to see the success he’s achieved.

Tonight a friend of The Chicago Foodie, the lovely, Ellen Malloy, is heading to Next. Eager to hear her report of it.

As for everyone still waiting for their tickets/reservations, hang in there. I’ll probably make it to the 900 block of West Fulton Market in about 2014 at this rate. Or, if you’ve got money to spare, tickets are already being sold on Craigslist. A bit tacky, but whatever gets you in the door I guess.

We’d love to hear from people as they experience Next. Is it worth the hype? Better than Alinea? Thoughts, improvements, gripes? Let us know!

 

Goat Cheese and Portabella Mushroom Enchiladas

14 Feb

In preparing for our trip to Mexico, I’ve been on a bit of an enchiladas kick. I love them because they’re very easy and once you get the basic principal of making them, you can have a lot of fun with fillings and flavors. It’s fun living in a city with one of the best Mexican chef’s- that would be you, Rick Bayless- but it’s also fun creating these delicious items in your own kitchen!

In the most recent cases, I’ve made cilantro, goat cheese and portabella mushroom enchiladas with a verde sauce. Here’s my recipe, but as always, it’s more of a guestimation than science.

Enjoy!

Goat Cheese and Mushroom Enchiladas

Ingredients:

  • 16 ounces of verde enchilada sauce
  • 12 corn tortillas
  • 4-8 oz. goat cheese
  • 2 cups of shredded Chihuahua cheese
  • 2 boxes of baby portabellas (sliced)
  • Cilantro (one bunch)
    Cilantro cooking base (3 tbs)
  • Olive oil
  • Shallots (1 cup diced)
  • Salt and pepper to taste

Directions:

  1. Turn oven onto 350 degrees
  2. Sautee mushrooms and shallots with the cilantro base until they’re sautéed and most moisture is evaporated. Season with salt and pepper to taste
  3. Add in goat cheese and mix with mushrooms
  4. Microwave the tortillas for about 45 seconds
  5. In a lasagna-sized cooking dish, pour about a cups worth of enchilada sauce on the bottom
  6. Take a tortilla, fill it with the mushrooms mixture and roll it, placing seam side down in the pan
  7. Rinse and repeat with remaining tortillas and mushrooms
  8. Cover the enchiladas with another cup or two of sauce and then spread the Chihuahua cheese on top
  9. Bake at 350 for about 30 minutes or until the cheese is browning and bubbling

Vote for Time Out Chicago’s Eat Out Awards

9 Feb

Time Out Chicago's Eat Out Awards Photo from TOC

Some Chicagoans may have picked up on an election around town. No, not that silly mayoral election, I’m talking about Time Out Chicago’s fifth annual Eat Out Awards. This gives diners all over the city a chance to weigh in on who served up the best plates in our fair city.

Below are the categories and the restaurants within them. Go vote for them online here. Voting will go until March 9th and the winners will be announced in the April 14 TOC issue, along with the 15 Critic’s Picks.

My picks include, Intelligentsia for Best Local Coffee Roaster; Billy Lawless (The Gage, Henri) for Restaurateur of the Year; Mastro’s for Best New Steakhouse; More Mobile for Best Dessert Truck; Meatyballs for Best Food Truck; Due Lire for Best New Italian; and Big Star for Best New Patio

On your mark, get set, VOTE!

Best New Restaurant

  • Arami
  • Girl & The Goat
  • Lillie’s Q
  • Owen & Engine
  • Ruxbin

Best New Bar

  • Bangers & Lace
  • The Boiler Room
  • Curio
  • Haymarket Pub & Brewery
  • Maria’s Packaged Goods & Community Bar
  • WaterShed

Best New Beverage Program

  • Chizakaya (sake)
  • Duchamp (cocktails)
  • Henri (wine)
  • Owen & Engine (beer)
  • Sable Kitchen & Bar (cocktails)

Best Local Coffee Roaster

  • Asado Coffee Co.
  • Bridgeport Coffee Co.
  • Dark Matter
  • Intelligentsia
  • Metropolis

Chef of the Year

  • Grant Achatz (Alinea)
  • Dirk Flanigan (The Gage, Henri)
  • Sandra Holl (Floriole Cafe & Bakery)
  • Stephanie Izard (The Girl & The Goat)
  • B.K. Park (Arami)

Breakout Chef of the Year

  • Matthew Eversman (Saigon Sisters)
  • Edward Kim (Ruxbin)
  • Guy Meikle (Nana)
  • Bai Ming Wu (MingHin Cuisine)

Restaurateur of the Year

  • Kevin Boehm & Rob Katz (Boka, Perennial, Girl & The Goat)
  • Scott Harris (Francesca’s Restaurants; Purple Pig)
  • Tony Hu (Lao Sze Chuan, Lao Beijing, Lao You Ju)
  • Billy Lawless (The Gage, Henri)
  • RJ & Jerrod Melman (Hub 51, Paris Club)
  • Brendan Sodikoff (Gilt Bar, Maude’s Liquor Bar)

Best New Bakery

  • Cookie Bar
  • Floriole Cafe & Bakery
  • La Boulangerie
  • Sprinkles

Best New Steakhouse

  • Benny’s Chop House
  • Chicago Cut
  • Epic
  • Mastro’s

Best Dessert Truck

  • Flirty Cupcakes
  • More Mobile
  • Sweet Miss Giving’s
  • Sweet Ride

Best Food Truck

  • Gaztrowagon
  • Happy Bodega
  • Hummingbird Kitchen
  • Meatyballs
  • Simple Sandwich
  • Tamalespaceship

Best New Pub Grub

  • Blokes & Birds
  • Leopold
  • Owen & Engine
  • The Southern
  • Three Aces

Best New Barbecue

  • Brand BBQ Market
  • Chicago Q
  • Lillie’s Q
  • Pork Shoppe
  • Smokey Bears BBQ House

Best New Italian

  • Davanti Enoteca
  • Donatella Mediterranean Bistro
  • Due Lire
  • The Florentine
  • Three Aces

Best New Patio

  • Big Star
  • D.S. Tequila Co.
  • Epic Sky
  • The Portage
  • Purple Pig

Chicago Restaurant Week 2011

4 Feb
Chicago Restaurant Week 2011

Chicago Restaurant Week 2011 is from February 18-27, 2011

We’re getting close to that glorious time of the year… no, not pitchers and catchers reporting to training… Restaurant Week! Yes, the 2011 Chicago Restaurant week is just around the corner.

It’s an opportunity to try some of Chicago’s best restaurants with prix-fixe menus for lunch and dinner at only $22 (lunch) and $33/$44 (dinner) a person. The menus include three courses and often highlight the restaurant’s show stopping entrees and items. Prices are per person and do not include beverage, tax or gratuity.

Restaurant week is from February 18-27, 2011

It’s only one week and reservations fill up fast, so start booking. You can book through OpenTable.com or by calling the restaurant.

Enjoy!

Here is a complete listing of the 2011 Chicago Restaurant Week restaurants.

  • 312 Chicago
  • 505 Zest
  • 676 Restaurant and Bar
  • Ai Japanese Restaurant and Lounge
  • Aja
  • Alhambra Palace Restaurant
  • Allgauer’s on the Riverfront
  • Aria
  • Atwood Café
  • Benny’s Chop House
  • Berghoff Restaurant
  • Bistro 110
  • Bistro Bordeaux
  • Bistro Campagne
  • bistronomic
  • Bistrot Margot
  • Bistrot Zinc
  • Blackbird
  • Blue 13
  • Boka
  • Branch 27
  • Café Ba-Ba-Reeba
  • Cafe Des Architectes/CDA
  • Cafe Spiaggia
  • Caliterra Bar & Grille – Chicago
  • The Cape Cod Room at The Drake Hotel
  • Capital Grille – Chicago
  • Capital Grille – Lombard
  • Capital Grille – Rosemont
  • Carlucci – Rosemont
  • Carmichaels Steakhouse
  • Carmine’s
  • Carnivale
  • Carson’s Ribs Steaks and Chops – Chicago
  • Catch 35
  • Catch 35 – Naperville
  • Chicago Curry House (Indian and Nepalese Restaurant)
  • Chicago Cut Steakhouse
  • Chicago Firehouse Restaurant
  • China Grill – Chicago
  • Chizakaya
  • C-House Restaurant
  • Coco Pazzo
  • Connie’s Pizza
  • David Burke’s Primehouse in the James Hotel
  • de cero
  • deca Restaurant + Bar located at The Ritz-Carlton, a Four Seasons hotel
  • Devon Seafood Grill – Chicago
  • Dick’s Last Resort – Chicago
  • Dine
  • Dos Diablos – Chicago
  • The Drawing Room
  • Duchamp
  • East Bank Club- Maxwell’s at the Club
  • Eatt
  • Elate
  • Epic Restaurant
  • Fiorentino’s
  • Fornetto Mei – a pan-italian restaurant
  • Fulton’s on The River
  • The Gage
  • Geja’s Café
  • Gemini Bistro
  • Gyu-Kaku – Chicago
  • Hard Rock Café – Chicago
  • Harry Caray’s Italian Steakhouse – Chicago
  • Harry Caray’s Italian Steakhouse – Rosemont
  • HUB 51
  • Hugo’s Frog Bar & Fish House
  • Il Mulino – Chicago
  • The Indian Garden – Chicago
  • IPO
  • Jack Binion’s Steakhouse
  • Japonais
  • Joe’s Seafood, Prime Steak & Stone Crab
  • Keefer’s Restaurant
  • Kinzie Chop House
  • La Madia – A Contemporary Pizzeria
  • Landmark
  • Lawry’s The Prime Rib – Chicago
  • Le Colonial – Chicago
  • LM
  • The Lobby
  • Lockwood Restaurant and Bar
  • Market Restaurant & Sports Bar
  • May St. Cafe
  • McCormick & Schmick’s Seafood – Chicago
  • McCormick & Schmick’s Seafood – Chicago (Wacker Dr.)
  • Mercadito
  • Mercat a La Planxa
  • Merlo on Maple
  • Mexique
  • Mike Ditka’s – Chicago
  • Mirai Sushi
  • Mitchell’s Fish Market – Glenview
  • Mon Ami Gabi
  • Mon Ami Gabi – Oakbrook
  • Morton’s The Steakhouse – Chicago – The Original
  • Morton’s The Steakhouse – Chicago – Wacker Place
  • Morton’s The Steakhouse – Northbrook
  • Morton’s The Steakhouse – Schaumburg
  • N9NE Steakhouse
  • Nacional 27
  • Naha
  • Nick’s Fishmarket Grill
  • O’Briens Restaurant and Bar
  • Oceanique
  • one sixtyblue
  • Osteria Via Stato
  • Palm Restaurant – Chicago
  • Park Grill Chicago
  • Perennial
  • Petterino’s
  • Phil Stefani’s 437 Rush
  • Piccolo Sogno
  • Prairie Fire
  • Prosecco
  • Province
  • Quartino
  • RB Grille
  • The Red Canary
  • The Restaurant at Conrad
  • Rhapsody
  • Riccardo Trattoria
  • Riva Crabhouse on Navy Pier
  • The Rosebud
  • Rosebud on Rush
  • Rosebud Prime
  • Rosebud Steakhouse
  • Rosebud Theater District
  • Rosebud Trattoria (fka Ballo)
  • Roy’s – Chicago
  • Ruth’s Chris Steak House – Chicago
  • Ruth’s Chris Steak House – Northbrook
  • Sable Kitchen & Bar
  • Saloon Steakhouse
  • Salpicón
  • Scoozi
  • Seasons Restaurant at The Four Seasons
  • Shaw’s Crab House – Main Dining Room
  • Shula’s Steak House – Chicago
  • Smith & Wollensky Steakhouse – Chicago
  • South Water Kitchen
  • Sullivan’s Steakhouse – Chicago
  • SUSHISAMBA rio
  • Tapas Valencia
  • Tavern at the Park
  • Tavern on Rush
  • Terzo Piano
  • Topolobampo
  • Trattoria Isabella
  • Trattoria No. 10
  • Tuscany on Taylor
  • Veerasway Fresh Indian
  • Vermilion
  • Viand
  • Vie
  • Vivere
  • Vivo
  • Wave
  • Weber Grill – Chicago
  • Wildfire – Chicago
  • Wildfire – Glenview
  • Wildfire – Lincolnshire
  • Wildfire – Oakbrook
  • Wildfire – Schaumburg
  • Zapatista – Northbrook
  • Zapatista – South Loop
  • Zealous
  • Zocalo

A Night With Stephanie Izard, Executive Chef of Girl & the Goat

2 Feb

I get a lot of emails for events through my in-box, but this one looked really fun and for a great cause. Considering the waiting list for Girl & the Goat is months deep, this would be a great chance to experience Stephanie Izard’s fare a little sooner than you might otherwise.

Photo from StarChefs.com

Great Chefs Tasting Party: Wednesday, March 16

Stephanie Izard, executive chef of Girl & the Goat, headlines the 19th annual Great Chefs Tasting Party benefiting UCP of Greater Chicago

WHAT
Stephanie Izard, Season 4 winner in Bravo’s Top Chef competition and executive chef of Girl & the Goat, headlines the 19th annual Great Chefs Tasting Party® benefiting UCP of Greater Chicago. More than 40 of Chicago’s best-known chefs will share their fare with a crowd of food enthusiasts and avid diners. Last year, Great Chefs drew 800 guests.

This year’s event adds a VIP room where Izard will serve up cooking demonstrations with fellow Top Chef alum Dale Levitski, executive chef at Chicago’s Sprout Restaurant. VIP guests will have reserved seating, bottle service and an opportunity to bid on premium items in the new live auction.

It’s a great night for great chefs gathered to support a great cause.

WHEN
Wednesday, March 16, 2011
5 to 9 p.m.

WHERE
Sheraton Chicago Hotel and Towers
301 E. North Water St., Chicago
Ballroom and Promenade

WHO

  • Celebrity chefs Stephanie Izard and Dale Levitski
  • ABC7 food reporter Steve Dolinsky, honorary chair
  • Mike Ditka’s Restaurant Executive Chef Tom Kenny, chair
  • Charity auctioneer Jim Miller

TICKETS
$125 for general admission and $500 for admission to the VIP room. Call 312-765-0419, ext. 21 or register online at www.events.org/ucpa.

All proceeds benefit the children and adults served by UCP of Greater Chicago.

ABOUT UCP
United Cerebral Palsy of Greater Chicago is a nonprofit human services agency creating “life without limits for people with disabilities” through programs and services for children and families, adults, educators and caregivers. For more information visit www.ucpnet.org

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